Triple Hitter Muffins (Toddler Muffins)

chomar's Note:

I got this recipe from Today's Parent Magazine. It is to attract toddlers but we liked it so much as a family that it is now in our cooking list every week, thanks to its low-fat, super moist, healthy ingredients. Hope you like it!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 muffins

• ¼ cup vegetable oil (I prefer canola oil)
• ½ cup brown sugar
• 1 egg
• ¾ cup applesauce (I prefer sweetened)
• 1 cup grated carrot
• 1 cup grated zucchini
• 1 cup all-purpose whole wheat flour
• ¾ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

Directions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in carrots and zucchini.
3. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
4. Fold dry ingredients into wet, until just mixed. Grease muffin tray. Spoon batter to the very top of muffin cups and bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.

Reviews

[Two of a Kind]

My toddler twins, who are very picky eaters, love these. I pureed the vegetables because I didn't want texture to be a reason for them to not try the muffins. I made mini-muffins so they were easy to pack and eat on the go. The recipe made 72 mini-muffins (1 Tbsp of batter) and baked for 8 minutes. I'll definitely make and freeze them again. I made these again but using 2 Tbsp of batter as my kids are bigger now. They baked @ 350 degrees for 20-25 minutes. Very moist muffins and still a big hit!

[kitchen_novice]

Delicious! I added raisins. Next time will spread cream cheese on them.

[McKinley's Momma]

These are really great!! We add a little vanilla and some raisins. Like other reviewers, we often make them in mini-muffin tins. Thanks for a wonderful, healthy recipe!